White mulberry fermented product as well as preparation method and application thereof
A fermented product and application technology, applied in the field of white mulberry fermented product and its preparation, can solve the problems that white mulberry is not widely understood and applied
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Embodiment 1
[0057] The preparation method of embodiment 1. white mulberry ferment
[0058] First, mix white mulberry (Morus alba, the origin of white mulberry is Turkey) and water with a ratio of 1:10 (that is, white mulberry is double the weight, water is ten times the weight), and then add 5% glucose solution to dissolve The sugar content was adjusted to 8.5, and heated at 95° C. for 60 minutes to obtain white mulberry juice.
[0059] Next, 0.1% brewer's yeast (Saccharomyces cerevisiae) (purchased from the Bioresource Conservation and Research Center (BCRC) of the Food Industry Development Institute (BCRC), registration number BCRC20271) was inoculated into the white mulberry juice and fermented at about 30 ° C for 1 day to obtain Obtain the first primary fermentation juice. Next, 0.05% Streptococcus thermophilus (purchased from BCRC, deposit number BCRC910636) was colonized in the first primary fermentation juice and fermented at about 30° C. for 1 day to obtain a second primary ferme...
Embodiment 2
[0062] Embodiment 2. Total polyphenol content test
[0063] Weigh 10.0mg of gallic acid (Gallic acid, purchased from Sigma, material number: G7384) and place in a 10mL volumetric flask, then add water (H 2 O) Quantified to 10 mL to obtain a stock solution of gallic acid. The stock solution of gallic acid was diluted 10 times, that is, 100 μL of the stock solution of gallic acid was added to 900 μL of water to obtain an initial solution of 100 μg / mL of gallic acid (ie, containing 1000 ppm of gallic acid). Then, prepare standard solutions of gallic acid of 0 μg / mL, 20 μg / mL, 40 μg / mL, 60 μg / mL, 80 μg / mL, and 100 μg / mL according to the following table 1, and take 100 μL of standard solutions of each concentration to the glass in a test tube. Add 500 μL of Folin-Ciocalteu's phenol reagent (Folin-Ciocalteu's phenol reagent, purchased from Merck, material number: 1.09001.0100) to each glass test tube, mix well with the standard solution and let stand for 3 minutes, then add 400 μL...
Embodiment 3
[0068] Example 3. Nitric oxide detection, one of the anti-inflammatory abilities
[0069] In order to explore whether the fermented product of white mulberry has the effect of reducing the inflammatory response, in this example, the macrophage RAW264.7 was cultured as a cell platform, and the inflammatory response was induced by lipopolysaccharide (LPS) treatment, and the inflammatory response was detected The production of nitric oxide (NO) was used as a factor to evaluate whether the sample achieved the effect of reducing the inflammatory response.
[0070] Materials and Instruments
[0071] 1. Cell line: mouse macrophage RAW264.7, obtained from the American Type Culture Collection (American Type Culture Collection, Cat. TIB-71).
[0072] 2. Culture medium: DMEM modified medium (Dulbecco's modified Eagle's medium, DMEM, purchased from Gibco, Cat.11965-092) was added with additional components to make it contain 10vol% fetal bovine serum (fetal bovine Serum, FBS, purchased...
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